Soy-Free Jowar Roti
Discover the wholesome delight of Soy-Free Jowar Roti, a gluten-free and vegan-friendly flatbread that’s packed with nutrition and perfect for a light, healthy meal. Made with Jowar (sorghum) flour, water, and a touch of salt, this traditional Indian bread is prepared without soy, making it ideal for those with dietary restrictions or allergies. The recipe involves creating a smooth, pliable dough, rolling it into thin rounds, and cooking each roti on a griddle until perfectly puffed and speckled with golden spots. Brushed with a hint of ghee or oil for added richness, these rotis pair wonderfully with curries, lentils, or vegetable stir-fries. With a quick prep time and simple ingredients, this recipe is a fuss-free way to bring authentic flavors to your table while catering to a soy-free diet. Perfect for family dinners or meal prep, this Jowar Roti is not just healthy—it’s irresistibly delicious!
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Recipe Information
Ingredients
- 250 grams Jowar (Sorghum) Flour
- 180 milliliters Water
- 1 teaspoon Salt
- 2 tablespoons Ghee or Oil
Instructions
In a large mixing bowl, add the Jowar (sorghum) flour and salt, stir them together to distribute the salt evenly.
Gradually add water to the flour while mixing continuously with your hand or a spatula. Aim for a soft and smooth dough. You may not need all the water, or slightly more, depending on the humidity.
Once the dough starts coming together, knead it for about 3-4 minutes until it's smooth and pliable. It should not be sticky but should hold well together. If it's too dry, add a few extra drops of water; if it's too sticky, dust with a little more flour.
Divide the dough into 6 equal portions and roll each portion into a ball.
Take one ball, flatten it slightly with your palms, and dust it with dry Jowar flour to prevent sticking.
Place the flattening ball on a rolling board, and gently roll it out to a thin round, about 6-7 inches in diameter, using a rolling pin. Keep dusting with flour as needed to prevent tearing or sticking.
Heat a griddle or non-stick pan over medium heat.
Once the pan is hot, place the rolled roti on it. Allow it to cook for about 30-40 seconds, until small bubbles start forming on the surface.
Flip the roti using a spatula, and cook the other side for another 30-40 seconds.
For extra puffiness, press lightly with a clean cloth or spatula. This should help it puff up slightly.
Once both sides have small brown spots and the roti is cooked through, remove it from the pan. Brush with a little ghee or oil, if desired, and place it in an insulated container to keep warm.
Repeat the process with the remaining dough balls.
Serve hot with your favorite curry, dal, or vegetable stir-fry.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 0.0 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
